)
ONIGIRI CHICKEN RICE
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Total
- 1 kg short-grain rice, washed and rinsed
- 1.2 litre water
- 2 cube chicken stock cube
- 3 stalks pandan leaves
- 50 g rendered chicken fat
- 200 g shallots, minced
- 50 g garlic, minced
- 50 g old ginger, peeled and sliced
- 320 g big red chilli, stem removed
- 80 g chilli padi, stem removed
- 60 g garlic, peeled
- 80 g young ginger, peeled and sliced
- 250 ml water
- 1/4 chicken stock cube (dissolve in water)
- 120 g sugar
- 60 ml kalamansi lime juice
- 60 ml white vinegar
- 30 ml fish sauce
- 1 whole chicken (3.5 lbs, 1.8 kg), preferably organic
- 40 g old ginger, peeled and sliced
- 2 stalks pandan leaf
- 2 stalks white spring onions cut into 1" sections (both the green and white parts),, crushed
- 5 g sesame oil
- 30 g Shaoxing rice wine
- 30 g fish sauce
- 3 litre water
- 3 cubes chicken stock cube
- 1 In a large wok, fry the shallots, garlic and ginger in the chicken fat until aromatic, about 5 minutes
- 2 Deglaze the pan with chicken stock (made with water and chicken stock cubes)
- 3 cook rice in rice cooker with pandan leaves and chicken stock
- 4 Let cooked rice cool slightly and form into onigiri shapes
- 5 Blend the chillis, garlic, ginger, sugar, lime juice in a food processor until a fine paste
- 6 Add the chicken stock, vinegar, fish sauce and mix well
- 7 Blend the ginger together with sesame oil, shaoxing wine and fish sauce
- 8 Marinate the entire chicken with the above blended mix of ginger and sauces, including the inside of the chicken
- 9 Fold pandan leaves and spring onions and insert into the cavity of the chicken
- 10 Leave to marinate overnight in fridge
- 11 In a large pot, bring chicken stock to a roilling boil
- 12 Place chicken into pot, making sure it is submerged, reduce heat to a gentle simmer and poach for 1 hour
- 13 Remove from heat and submerge in ice water
We could not find any recipes meeting your search criteria.